Cider-Glazed Chicken Sausages with Butternut Mash
This fresh twist on a classic meat-and-potatoes dinner brightens the last of winter's bounty for a chilly spring night.
- 2 teaspoons extra-virgin olive oil
- 1 large yellow onion, cut into 1-inch wedges
- 1 pound chicken sausages
- 7 fresh sage leaves
- 3 cups apple cider
- Coarse salt and ground pepper
- 1 small butternut squash (1 pound), peeled and cut into 1-inch pieces
- 1 large russet potato (10 ounces), peeled and cut into 1-inch pieces
- 1 Granny Smith apple, peeled and cut into 1-inch pieces
- 1/3 cup 2 percent Greek yogurt
In a large skillet or shallow heavy pot, heat oil over medium-high. Add onion and sausages and cook until sausages are deep golden brown, 6 minutes, turning sausages and stirring onion halfway through. Add sage and cider and season with salt and pepper. Bring to a rapid simmer and cook until cider is syrupy and coats the back of a spoon, about 30 minutes.
Meanwhile, in a medium saucepan combine squash, potato, and apple. Cover by 2 inches water and bring to a rapid simmer over medium-high. Cook until squash and potato are tender when pierced with a knife, 15 minutes.
Drain vegetables and apple and transfer to a food processor. Process until smooth. Add yogurt, season with salt and pepper, and pulse to combine. Divide butternut mash among four plates and serve with sausages and onion.
SourceEveryday Food, May 2011